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Pumpkin Cheesecake by www.country-cooking.com
1 pkg plain gelatin
1/4 c water
8 oz soft cream cheese
1 c heavy cream
1 t vanilla
1/2 c pumpkin puree
1 t cinnamon
dash nutmeg, cloves
12 pkts of sweetener
Whip 3/4 c cream until very stiff; set aside. Dissolve gelatin in cold water. Heat 1/4 cup cream in
a medium bowl in the microwave until very hot. Cut cream cheese in small pieces and add to
cream. Add gelatin, vanilla, spices, pumpkin, and sweetener. Beat well with electric mixer. Fold
in whipped cream. Line regular size muffin cups with paper and divide mixture evenly among
the 12 cups. Refrigerate about 2 hours until firm.
Total: 28 carb (26 NET carbs). Makes 12 @ 2.1 carbs.
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